Christmas cake

Mix the pecan paste with the melted chocolate and the salt.

Spread between sheets of baking paper and freeze.

Cut out a 16 cm diameter circle.

Beat the egg and the icing sugar until light and airy.

Fold in the flour, the almond flour and the melted Crème Butter.

Beat the egg whites and sugar until light and airy.

Spread on a baking tray and bake at 180°C for around 8–10 minutes.

Cut out a 16 cm diameter circle and set aside for the assembly.

Heat the cranberry purée, the orange juice and the sugar.

Add the sugars and leave to simmer briefly.

Add the gelatin mass.

Pour an initial thin layer of jam onto the croustillant.

Place 1/3 of the jam in the refrigerator until assembly.

Heat the cranberry purée, the orange juice and the sugar.

Prepare a crème anglaise by heating the egg and egg yolk to 82°C.

Add the gelatin mass and cool to 40°C.

Emulsify with the Crème Butter.

Leave to cool and store in the refrigerator until assembly.

Whip the Prima Blanca until firm but not stiff.

Prepare a pâte à bombe by heating the sugar, the cardamom, the lime juice and the water to 118°C.

Pour onto the egg yolk and beat until light and airy.

Melt the white chocolate and add the melted gelatin mass.

Mix the pâte à bombe with the chocolate mixture.

Fold in the Prima Blanca.